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Homemade Spiced Chilli Oil Recipe

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4.1 from 44 reviews

This vibrant and aromatic Chilli Oil recipe combines a beautifully infused spice oil with a blend of Chinese dried chilli flakes and powders, creating a flavorful, spicy condiment perfect for drizzling over noodles, dumplings, or stir-fries. The slow infusion of spices like star anise, cinnamon, and Sichuan peppercorns into a neutral oil gives this chilli oil a depth of flavor that enhances any dish with a kick of heat and complexity.

  • Total Time: 40 minutes
  • Yield: Approx. 1 ½ cups (about 350 ml) chilli oil

Ingredients

Spice Infused Oil

  • 2 star anise
  • 1 stick cinnamon bark (cinnamon cassia)
  • 4 dried bay leaves
  • 1 tablespoon Sichuan peppercorn
  • ½ teaspoon fennel seeds
  • 2 bulbs shallots, peeled, whole or halved
  • 3 cloves garlic, peeled
  • 1 knob ginger (about 2.5cm / 1 inch piece), sliced
  • 2 cups neutral-tasting oil (e.g., sunflower or grapeseed oil)

Homemade Chilli Oil

  • Spice infused oil (prepared as above)
  • ½ cup Chinese dried chilli flakes
  • 1 tablespoon Chinese chilli powder
  • 1 tablespoon sesame seeds
  • 1 teaspoon salt

Instructions

  1. Prepare the spice infused oil: In a medium saucepan, combine star anise, cinnamon bark, dried bay leaves, Sichuan peppercorns, fennel seeds, shallots, garlic, ginger, and neutral oil. Heat over low to medium heat, allowing the spices and aromatics to slowly infuse the oil without burning. Maintain a temperature low enough to gently cook the ingredients for about 20-30 minutes, stirring occasionally to distribute flavor.
  2. Strain the oil: Once the oil is fragrant and the aromatics have imparted their flavors, carefully strain the infused oil through a fine mesh sieve or cheesecloth into a heatproof bowl, discarding the solids. Allow the oil to cool slightly but it should remain warm for the next step.
  3. Combine chilli ingredients: In a heat-resistant bowl or jar, mix together the Chinese dried chilli flakes, Chinese chilli powder, sesame seeds, and salt.
  4. Finish the chilli oil: Carefully pour the warm, infused oil over the chilli mixture, stirring gently to combine. The warm oil will toast the chilli flakes and sesame seeds, releasing their aromas and creating a vibrant, spicy oil.
  5. Cool and store: Let the chilli oil cool completely at room temperature, then transfer it to a clean, airtight jar. Store in a cool, dark place or in the refrigerator. Shake or stir before use. The chilli oil can be used immediately but flavors develop more fully after a day or two.

Notes

  • Use a neutral oil like sunflower or grapeseed for a clean, light flavor that lets the spices shine.
  • Sichuan peppercorns provide a signature numbing heat; if unavailable, substitute with black peppercorns but flavor will differ.
  • Control the heat level by adjusting the amount of dried chilli flakes and powder.
  • This chilli oil can be kept refrigerated for up to 1 month.
  • You can customize the infused oil by adding additional spices such as cloves, cardamom, or dried herbs if desired.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/homemade-spiced-chilli-oil-recipe/